Lamp Rump with Charred Eggplant, Whipped Cream Cheese, and Local Pinoli Pine Nuts

Recipe and image Kathy Paterson There are many stunning individual flavours and textures in this dish. Flavour comes from the freshness and quality of local ingredients. Serves 4 with leftover cold meat 1 large eggplant, trimmed 2 tbsp Pinoli pine nuts 2 x 400g lamb rump with fat cap, at room temperature extra virgin olive […]

Lamb and Pomegranate Flatbreads with Watermelon and Mint Salsa

Recipes By Harriet Boucher More often than not, watermelon is served as is, as a cool and refreshing summer fruit. And while simple is always good, is that too simple? Have you been missing what watermelon can bring to the table? These lamb flatbreads are a fresh, light dinner that just scream summer. The sweetness […]

Lamb Barbacoa with refried beans and salsa

Words Vicki Ravlich-Horan, Images Brydie Thompson Lamb Barbacoa Barbacoa is a traditional way of slow cooking meat in an underground oven. Mutton, lamb and goat are traditional, although beef is also popular. The meat is wrapped in large leaves from the agave plant or banana palm then topped with the animal’s stomach and organs. The […]

What a Waste

Every year the average Kiwi household sends 89kgs of edible food to landfill. This figure does not include food scraps that can’t be eaten, like egg shells and banana peels. It also doesn’t include food wasted at the source or through our supply chain i.e. what producers, distributors, supermarkets and restaurants throw away. The problem […]

Broad Bean, Asparagus and Pomegranate Salad

Recipe Vicki Ravlich Horan, Images Ashlee DeCaires This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. I serve it with a generous smear of Clevedon Buffalo Curd on the plate, topped with the salad and […]

The Essential Leg of Lamb

Recipe and Images Kathy Paterson It’s winter, the time of year to turn on the oven and get roasting. Meat, vegetables and winter fruits all shine when roasted, intensifying flavour and a savoury presence. Incidentally, I’m with British food writer Nigel Slater, I too will find any excuse to roast a potato. Serves 8 with […]

Salsa Verde Lamb Chops

Recipe Harriet Boucher, Images Ashlee DeCaires The girls in my family love crumbed lamb chops; Dad not so much. They were often on the menu on his Tuesday bike nights. I’ve stepped them up a level by marinating them in salsa verde to add the extra zing we all need in winter. Ingredients ½ cup […]

Lamb Loin with Smoked Kūmara Mash, Kawakawa Pesto & Horopito Salt

Recipes Vicki Ravlich Horan, Images Brydie Thompson On June 24th we will be celebrating Matariki for the first time as a nation. This special time of year is traditionally a time to give thanks for an abundant harvest, to gather whānau around and share food, remembering the past and looking to the future. Like with […]

Smoked Lamb Loin with Eggplant Schnitzel, Celeriac Puree, Mushroom and Blackberry Jus

Recipe Andre Da Silveria from Elizabeth Cafe, Images Brydie Thompson  For Smoked Lamb 600g lamb loin 1 cup grapeseed oil 5 cloves garlic, chopped 4–5 drops liquid smoke (available from Vetro)s small handful thyme 500–600g portobello mushrooms For Eggplant Schnitzel 3 eggplants 2–3 cups Panko breadcrumbs ½–1 cup flour 3–5 eggs, whisked salt & pepper […]

Slow Roasted Lamb with Salsa Verde

I love slow roasted lamb, and my preference is always the shoulder because of it’s marbling throughout which gives you a beautiful tender result. A leg of lamb, on the other hand, has a layer of fat on the outside so can dry out if you are not careful. But a leg of lamb looks […]